Lemon Meringue Cupcakes are a delightful and tangy twist on the classic lemon meringue pie, transformed into adorable cupcakes. These cupcakes boast a soft and zesty lemon-flavored sponge, filled with luscious homemade lemon curd, and topped with a light and airy vegan meringue frosting. The combination of sweet and tart flavors makes these cupcakes a refreshing and satisfying treat, perfect for spring and summer gatherings or any occasion when you want to indulge in a burst of lemony goodness.

Lemon meringue pie is a beloved dessert that has been enjoyed for generations. Its origins can be traced back to the United Kingdom and has become popular worldwide, especially in North America. The pie typically features a flaky crust, a tangy lemon filling made with fresh lemon juice, and a fluffy meringue topping. As with many classic desserts, creative bakers have found ways to adapt the flavors of lemon meringue pie into various desserts, including cupcakes.

The concept of Lemon Meringue Cupcakes emerged as a delightful way to capture the essence of the traditional pie in individual servings. By transforming the pie’s components into cupcakes, bakers can create a convenient and portable version of the beloved dessert, allowing people to enjoy the delightful flavors of lemon meringue in a handheld treat.

INGREDIENTS

Cupcakes:

• 1 cup almond milk
• Juice and zest from 1 medium lemon
• 1 1/4 cup self-raising flour
• 2 tbsp corn starch
• 1/3 cup mild olive oil
• 3/4 cup caster sugar
• 1 tsp vanilla extract

Lemon Curd:

• Juice from 2 large lemons (about 1/2 cup)
• 1/2 cup almond milk
• 3/4 cup caster sugar
• 2 tbsp corn starch
• 1 tbsp dairy-free butter

Frosting:

• Liquid from a 400g tin of chickpeas (aquafaba)
• 1/2 cup icing sugar
• 1/2 tsp cream of tartar
• 1 tsp vanilla extract

INSTRUCTIONS

Lemon Cupcakes:

1. Preheat the oven to 170°C (340°F) and line a cupcake tray with liners.
2. Mix the almond milk and lemon juice & zest together in a large bowl and let it sit for a few minutes.
3. In a separate bowl, mix the self-raising flour and corn starch together.
4. Add the olive oil, caster sugar, and vanilla extract to the almond milk mixture, and then add the flour mixture. Stir until just combined.
5. Divide the batter equally among 12 cupcake cases and bake for 20-25 minutes until golden brown and spongey to the touch.
6. Allow the cupcakes to cool completely before coring the center of each cupcake.

Lemon Curd:

1. While the cupcakes are baking, make the lemon curd by mixing the lemon juice, half of the almond milk, caster sugar, and corn starch together in a small saucepan.
2. Continuously whisk the mixture over medium heat until it starts to boil and thicken.
3. Remove from heat and whisk in the rest of the almond milk and dairy-free butter until smooth and thick.
4. Chill the lemon curd in the fridge until it thickens further.
5. Once cooled, pour the lemon curd into the center of the cupcakes until it reaches the brim.

Frosting:

1. In a stand mixer, whisk the chickpea water (aquafaba) on high until it turns frothy.
2. Slowly add the icing sugar, a little at a time.
3. Add the cream of tartar and continue whisking on high speed for about 10 minutes until stiff peaks form.
4. Add the vanilla extract and whisk for another minute.
5. Transfer the meringue frosting to a piping bag fitted with a large star nozzle and pipe swirls on top of the cupcakes.

Enjoy these delectable Lemon Meringue Cupcakes, a perfect balance of zesty lemon, fluffy meringue, and soft sponge that will surely impress your friends and family with their delightful flavors and charming presentation!